How to cut dwaeji galbi
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Home › Forums › Korean food discussion › How to cut dwaeji galbi
So when we lived in Seoul, we had our favorite bbq restaurant that had amazing dwaeji galbi. When they brought the meat to our table to grill, it was essentially a small rib bone on one side with a long thin sheet of meat that we then grilled and cut up. I can’t seem to find online how to cut it like that (or even what exact part of the rib they use to get that cut.) I’ve done a lot of american BBQ with ribs, but have no clue what they use for this. Any suggestions?
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